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Writer's pictureKylie Po

Buttermilk Fried Chicken Lollipops



Why is it called buttermilk if there is no butter in the milk? Actually, it is called buttermilk because it is the liquid that you are left with after churning butter. It is much thicker and lumpier than the typical fresh milk. It is also slightly more acidic and has a subtle tartness to it. These qualities of buttermilk make it the ideal marinade for fried chicken as its thickness helps the breading adhere to the chicken, its acidity ensures that the chicken stays tender, and its flavor contributes to the overall taste of the dish.


Recipe

Yields 5-7 servings

Ingredients

Marinade

700 grams chicken lollipops

1 cup buttermilk (1 cup warm milk with 1 tablespoon vinegar or lemon juice)

1½ teaspoons salt

½ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon paprika


Breading

2 cups all-purpose flour

1½ teaspoons baking powder

1½ teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder


Oil for frying


Procedure

  • Marinade the chicken in buttermilk, salt, pepper, garlic powder, and paprika for at least 1 hour.

  • Preheat some oil in a deep frying pan.

  • Make the breading by combing all-purpose flour, salt, pepper, garlic powder, and paprika.

  • Coat the chicken with breading.

  • Slowly add the chicken into the hot oil and fry each for 4-6 minutes.

  • Once done, transfer the chicken lollipops onto a cooling rack or plate with tissue that will absorb the excess oil.

  • Serve with cornbread and enjoy!

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